The Effects of Bee Additives on the Physico-Chemical and Antioxidant Properties of Rapeseed Honey
Source abstract
Abstract
The aim of this paper was to conduct a comparative analysis of rapeseed honeys enriched with various bee products: propolis (1%), bee bread (2%), and bee pollen (5%). The parameters examined included water content, electrical conductivity, pH, free acid content, brown pigment content, color analysis, total polyphenol content, sugar content, and antioxidant activity using the DPPH method. The results demonstrated compliance with Polish requirements for commercial honey quality, with one exception: honey containing 1% propolis, which had a water content of 21.15%. The analysis results indicated that the tested bee products exhibited strong antioxidant properties, with rapeseed honey enriched with 5% bee pollen showing the highest antioxidant activity and content.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Bee Products Chemical Analysis · Insect and Pesticide Research · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland
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